Heat the butter and olive oil in a large saucepan. Add the onion, garlic, salt and black pepper and cook over a gentle heat for about 5 minutes until soft. Sprinkle the smoked paprika over the mixture and stir together for a minute until fragrant.

Add the chopped squash, sweet potato, thyme and hot stock. Bring to a simmer, cover and cook for 15-20 minutes or until the vegetables are tender. Using an immersion blender (or a liquidiser) puree the soup.

Return to the pot, heat through and taste for seasoning. Serve topped with a dollop of yoghurt.

For the vegetable filling: heat the oil in a large pan and fry the garlic and onion for 4-5 minutes, or until softened. Add the leeks, swede and carrots and fry for 2-3 minutes, then add the cauliflower florets, chopped tomatoes and lentils. Stir well.

Add the stock, Tabasco (if using) and thyme and bring to the boil. Season to taste with salt and freshly ground black pepper, then transfer the mixture to an ovenproof dish and cover with a lid or foil. Bake for 30-40 minutes, or until the vegetables are nearly tender. Remove from the oven.

Increase the oven temperature to 200C/180C fan/gas 6.

For the topping: sift the flour and salt into a bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in three-quarters of the grated cheese and the sage.

In a bowl, whisk together the egg and milk. Gradually stir into the dry ingredients until the mixture comes together as a soft dough (you may not need all of the egg and milk mixture). Turn out onto a floured work surface and lightly knead until smooth.

Roll out the dough until it is 1cm thick, then cut into 5cm rounds with a cutter. Arrange the dough circles on top of the vegetable mixture in the pie dish, overlapping the pieces slightly to make sure there are no gaps. Brush with the remaining egg and milk mixture and sprinkle with the remaining cheese.

Bake the cobbler for 15 minutes, or until the topping is risen and golden brown.

Heat oil in a large skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, red cheddar cheese, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.

To roll crêpes, place one on a piece of parchment or wax paper.

Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the centre of the crêpe. Use the paper to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate.

Repeat with the remaining crêpes and filling.

Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

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